Although oxtail is no longer a common meat in American households, it’s still sold in many supermarkets (it’s really “steertail,” of course) and makes a great soup base, contributing wonderful flavor and body. Though you might think otherwise, this is actually a fairly light soup, extremely tasty and, when made traditionally, quite spicy. Traditionally, you use the seasoning mixture as a dipping sauce at the table for the oxtail pieces, eating them with the soup on the side.While that can be fun for a dinner party, the soup is easier to make and just as tasty when all the ingredients are combined at the end. If you can’t find oxtail, use short ribs, shank, or brisket; or try the variation, which is a bit mellower.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Place the oxtail, salt, ginger, and 7 cups water in a stockpot or large saucepan. Simmer, partially covered, skimming the foam from the surface if necessary, until the meat is quite tender but not yet falling off the bone, about 2 hours.
Step 2
Remove the oxtail from the stock, cool slightly, and cut the meat off the bone into bite-sized pieces. Return the meat to the stock with the garlic, chile, pepper, soy sauce, and sesame oil. Bring to a light boil and simmer, uncovered, for 20 minutes or longer, until the meat is fork-tender. (You can prepare the dish several hours, or even a day, in advance up to this point; cover and refrigerate, skim the congealed fat off if you like, then reheat when you’re ready.)
Step 3
Taste and adjust the seasoning, garnish with the scallions and sesame seeds, and serve hot.
Sul Long Tang
Step 4
Korean Beef Soup. Omit the chile. Substitute beef shank or brisket for the oxtail. Add 1 medium daikon radish, trimmed and peeled, in step 1. In step 2, cut the meat into thin slices across the grain and cut the radish into 1-inch chunks.
